Angel Delight Ice Cream
Angel Delight Ice Cream
A practical Angel Delight Ice Cream recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 300G/10 1/2Oz Caster Sugar
- 6 Free-Range Egg Whites
- 1 Small Ready-Made Sponge Flan Case, Cut In Half Horizontally To Create Two Thinner Discs (Only One Is Needed In This Recipe)
- 50Ml/2Fl Oz Armagnac
- 1 X 500G/1Lb 2Oz Tub Firm Vanilla Ice Cream (Not Soft-Scoop)
- 200G/7Oz Plain Chocolate, Roughly Chopped
- 200Ml/7Fl Oz Double Cream
Method
- Place caster sugar in a saucepan and set over medium heat to melt. Make sure it does not come to a boil. Stir for approximately 7 minutes until the mixture turns dark amber. Remove from heat, stir in egg whites and pour into a mixing bowl. Place into the fridge for 2 hours to cool completely.
- After 2 hours, beat with an electric mixer for 5 minutes. Cover with plastic wrap and return to the fridge for 1 hour.
- Remove foil and roll the sponge sponge out as thinly as possible. Place on a flat baking tray covered with a silicone mat. Freeze for approximately 2 hours until firm.
- Meanwhile, heat a large pan of water on the stove and bring the water to a boil. Using a metal spoon, stir the ice cream around until softened. Remove from heat, add the liqueur and mix well. Return to the stove and keep on a low simmer until thickened to consistency of cake batter. Add the melted chocolate liqueur. Remove the cake from the freezer, cut the cake into 4 even wedges. Place the cake wedges on dessert plates and top with the warm chocolate sauce. Sprinkle with icing sugar to serve.